1. Peel and seed the old cucumber and cut into thin slices.
2. Wash the scallions, minced sea rice, and squeeze dry.
3. Put clean water in the pot and add the old cucumber sea rice five-spice powder.
4. Beat the eggs, add a tablespoon of starch, and beat until there are no large particles.
5. Bring to a boil for two minutes, pour in the beaten eggs, pour them in at a constant speed to form egg cutlets. Add in an appropriate amount of salt, chopped green onion, and an appropriate amount of castor oil. Turn off the heat.
6. The light, nutritious and delicious old cucumber and egg soup is just fine, isn’t it easy to make it quickly?
Tips:When cooking cucumbers, there will be scum, so you need to skim off the egg liquid. Don't stir it when you beat it into the pot.
